Amazing Soup and Sandwiches Combo Recipes

Soups are often regarded as one of the most soothing and healthy dinner options. There is also an old saying “Troubles are easier to take with soup than without it". It’s one of the oldest types of food. Every culture in the world has some kind of soup. It’s a comfort food for just about everyone.” Soup offers plenty of fringe benefits, too. There are lots of benefits of different soups. Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. 

Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains; many popular soups also include carrots and potatoes. Soups serve as a perfect combination along with different types of sandwiches. One must try this amazing combination that would definitely tickle your taste buds.  Sandwiches are a widely popular type of lunch food, typically taken to work, school, or picnics to be eaten as part of a packed lunch. The bread can be used as it is, or it can be coated with any condiments to enhance flavour and texture. They are also widely sold in restaurants and cafes, served hot or cold. Let us discuss a Soup and sandwich combo recipes.

Goat Cheese, Pear, and Pecan Sandwich

PREP TIME: 10 min

TOTAL TIME: 10 min

SERVINGS: 4 (1/2 sandwich)

2 oz herbed goat cheese (about 1/4 c), at room temperature

4 large slices whole grain bread, toasted and halved diagonally

1 red Bartlett pear, sliced

2 Tbsp pecans, toasted and chopped

1/4 c watercress sprigs

2 Tbsp honey

1. SPREAD cheese onto 4 half slices of bread. Top with pear, pecans, and watercress. Drizzle with honey.

2. TOP with remaining bread halves and serve.

NUTRITION (per serving) 227 cal, 9 g pro, 34 g carb, 5 g fiber, 7 g fat, 2.5 g sat fat, 228 mg sodium

Roasted Vegetable Soup

PREP TIME: 35 min

TOTAL TIME: 1 hr 30 min

SERVINGS: 6

2 lb carrots, peeled

1/2 lb parsnips, peeled

1/2 lb turnips, peeled

3 Tbsp olive oil

1 onion, chopped

2 Tbsp chopped fresh thyme

4 c low-sodium chicken broth

1. CUT carrots, parsnips, and turnips into 3" x 1/2" sticks. Toss with 1 Tbsp oil on baking sheet. Bake in 450°F oven, stirring occasionally, 40 minutes.

2. HEAT 2 Tbsp oil in pot over medium heat. Add onion and thyme. Cook 4 minutes. Add roasted vegetables, broth, and 2 cups water. Simmer 15 minutes.

3. PUREE in blender (in batches). Salt and seasoning according to taste.

NUTRITION (per 1 1/3-cup serving) 168 cal, 4 g pro, 24 g carb, 6 g fiber, 7 g fat, 1 g sat fat, 167 mg sodium.

There are many internet websites and portals that provide many delicious recipes. India Food Network provides a wide range of recipes across vegetarian and non vegetarian segments. India Food Network also provides various kitchen tips & nutrition tips.

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